Chana Masala
Ingredients
3 medium onions, sliced in rings
2 tsp of cooking oil or spray
3-4 cloves garlic, minced
3 cups vegetable broth
2 tbsp. tomato paste
1 cup diced tomatoes
1/4 cup garam masala (you can make your own if you cannot find any in your local stores)
3 cans chickpeas, drained
juice from 1/2 lemon
pinches of salt, black pepper, cumin, and ginger
cilantro for garnish
Directions
Add a
little oil to a large, non-stick skillet over medium-high heat. Once
hot, add the onions. Reduce the heat slowly, stirring the onions
occasionally. If they begin to dry out or burn, add water. (This
“sweating” process reduces the need for more oil).
After 10 minutes, add the garlic and spices. Cook for another 4-6 minutes, allowing aromatics to “bloom.”
Add broth, diced tomatoes and tomato paste. Bring to a boil. Check mixture for flavor–add more spices and salt if necessary.
Pour the mixture into the slow cooker and stir in the chickpeas. *
Cook on low for 6 hours.
* Cooking this covered over low heat for 60-90 minutes on the stove-top could work as well.
No comments:
Post a Comment